Text 13123, 111 rader
Skriven 2014-05-08 23:48:02 av Dale Shipp (1:261/1466.0)
  Kommentar till text 13097 av Michael Loo (1:123/140)
Ärende: Lobster
===============
 -=> On 05-07-14  09:58,  Michael Loo <=-
 -=> spoke to Burton Ford about good humor 607 <=-

 ML> relevant salt water. When she visits the US, she eats
 ML> as many bugs as she can, and when she's done with one,
 ML> there is nothing left but shell, like nothing. Meat,
 ML> fat, gills, all gone. I'm not sure she even removes
 ML> the digestive tract.
 
 BF> Dave S. tutoring me.   So it's no good hoping for left overs around me.
 BF> Or Shirley 

I remember one visit to a lobster place with Dave Sacerdote during a
picnic.  He collected a lot of lobster bodies from those who did not
know the goodness that lay within them.  If I recall correctly, the
place also sold just lobster bodies.

 ML> I envision: a bare sufficiency of lobsters, which will
 ML> be eaten however the participants wish; afterward, we
 ML> use the shells and grotty bits to make a stock (if the
 ML> Shipps allow this - to me the smell of lobster is more
 ML> objectionable than that of durian), and if there's any
 ML> meat left, we'll make newburg or thermidor - there's
 ML> not a big difference -, and if not, we'll make bisque.

 ML> Note to the Shipps: is there sherry in the house?

Yes -- in fact a fairly fresh bottle of a dry sherry.  Gail uses it in
her Chinese cooking recipes.

 ML> Note to self: have to make a small batch without sherry.
 
 ml-> We will see what we can see. Maybe we will have to go find
 ml-> the market downtown again and see what the fishmongers have
 ml-> to say to us. I'd be willing to help out with a few bucks. 

There are two places nearby I can think of where it might be best to
purchase lobster.  There is a sea food place in one of the nearby
village centers called Todays Catch.  It may or may not be open.  They
are rebuilding that center and some stores are being relocated.  Their
previous location is a pile of rubble, and I don't know if they are open
elsewhere -- but will check it out.   The other place worth considering
is local Wegmans.  They have a tank with all sizes of lobster.  We got a
three pounder there once.

Our local Safeway and Giant have lobster tanks, but all they ususally
have are 1 1/4 pound baby lobsters.

 ML> My friend Pad and I used to talk about how fast we
 ML> could drink a beer - we were bandying about numbers
 ML> in the 4 to 5 second range.

 ML> But sipping is much better for you than guzzling. You
 ML> know why people who drink quickly should be careful
 ML> around alcohol?

Which makes me think of a drink called a boiler maker.  Shot of wiskey
in a glass of beer, and you gulp it down.  Sounds crazy to me.

What is wine must?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Moustokouloura (Wine Must Cookies)
 Categories: Cookie, Greek, Dessert
      Yield: 24 servings
 
  3 1/2 c  All-purpose flour
           -plus extra for kneading
      2 ts Baking soda
      1 tb Freshly ground cinnamon
      1 tb Freshly ground cloves
    1/4 c  Mild olive oil
      2 tb Honey
    1/2 c  Petimezi
           -(Greek wine must syrup)
           -OR- Italian vino cotto
           -OR- Honey
    1/2    Orange; (grated zest)
      1 c  Orange juice
 
  Sift together the flour, baking soda, cinnamon, and cloves into a
  large bowl, making a well in the center.  In a smaller bowl, beat the
  olive oil with the honey, petimezi, grated orange zest, and 1/2 the
  orange juice and pour into the well.  Mix together to make a dough,
  adding the remaining orange juice as necessary.
  
  Turn onto a floured surface and knead for about 10 minutes until the
  dough is smooth but not stiff.  Cover with a cloth and leave to relax
  for 30 minutes or longer.
  
  Break off pieces of dough, about 2 tablespoonfuls each, and roll into
  snakes about 1/2-inch in diameter.  Press the two ends together,
  forming oval wreaths, and place on an oiled or non-stick baking
  sheet.  Bake in an oven preheated to 375 F for 10-15 minutes- until
  they are brown and crunchy, but not too hard.
  
  Source: Recipes from a Greek Island - by Susie Jacobs ISBN:
  0-671-74531-X
  
  This recipe was typed for you by Karen Mintzias.
 
MMMMM



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